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Mint-dusted Asparagus

Yield Makes 8 servings
Notes: Serve hot or at room temperature. If making up to 1 day ahead and serving cool, prepare through step 3; cover and chill. Let come to room temperature, then continue with step 4, mixing with remaining ingredients right in chilling container.


  • 3 pounds asparagus
  • 1/4 cup chopped fresh mint leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon minced garlic
  • Salt and pepper

Nutrition Information

  • calories 63
  • caloriesfromfat 54 %
  • protein 4.3 g
  • fat 3.8 g
  • satfat 0.6 g
  • carbohydrate 5.8 g
  • fiber 1.6 g
  • sodium 4.2 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 5- to 6-quart pan over high heat, bring about 1 1/2 quarts water to a boil.

  2. Meanwhile, rinse asparagus and snap off and discard tough stem ends.

  3. Add asparagus to boiling water; cover and cook until barely tender to bite, 3 to 4 minutes. Drain. To serve at room temperature, immerse asparagus at once in ice water until cool; drain.

  4. Return hot or cool asparagus to unwashed pan. Add mint, olive oil, lemon juice, garlic, and salt and pepper to taste; mix gently. Pour into a serving dish.